Turkey Ramen Noodle Salad Recipe

Turkey Ramen Noodle Salad Recipe

My husband and I make this awesome salad together—he does the chopping. When we bring it to potlucks, we pack the ramen and almonds separately and toss them in right before it's time to dish up. They stay nice and crunchy that way. —Kristen Pallant, Big Arm, Montana

Directions

In a small bowl, whisk vinegar, oil, sugar, pepper and contents of ramen noodle seasoning packets until blended.

Break noodles into small pieces; transfer to a large bowl. Add coleslaw mix and turkey. Drizzle with dressing; toss to coat. Sprinkle with almonds and sesame seeds. If desired, top with green onions. Serve immediately.Yield: 6 servings.

Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

In a small bowl, whisk vinegar, oil, sugar, pepper and contents of ramen noodle seasoning packets until blended.

Break noodles into small pieces; transfer to a large bowl. Add coleslaw mix and turkey. Drizzle with dressing; toss to coat. Sprinkle with almonds and sesame seeds. If desired, top with green onions. Serve immediately.Yield: 6 servings.

Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

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Corwin44 User ID: 7541400269396

Reviewed Jul. 13, 2017

"I grilled up the "island tropical chicken" (recipe available on TOH) yesterday and used the leftovers to make this salad today. It was delicious. There is such a great selection of fresh vegetables this time of year that I used a fresh chopped cabbage instead of coleslaw mix. I also used 2 tablespoons of soy sauce and one packet of ramen seasoning instead of two. I used cider vinegar as well. This was such a yummy easy summer recipe. I will be making this again. I served this salad with a homemade corn chowder. Absolutely use raw ramen!"